camaron rebusado

i love shrimp and this dish is one of my favorite appetizers. very easy to make and it doesn’t need much by way of ingredients at all. you have to have a delicate hand with the marinade though; i once used too much lemon and, well, it didn’t turn out as well as i hoped β€” i kinda looked like a datu puti (brand of philippine vinegar) commercial πŸ˜› some folks like to use a batter, others just dredge the shrimp in flour. i favor the latter. most times, it’s enough to just mix in salt and pepper with the flour. tonight, i tossed in a couple of teaspoons of garlic powder for an extra kick. came out rather well, if i do say so myself πŸ˜‰


3 Comments Add yours

  1. Betis Boy says:

    one of my favorites (though i like the battered ones). our marinade is soy sauce with calamnsi. then we dip them in ufc ketchup. hay.


  2. Guagua Girl says:

    hmmm, i should try that soysauce marinade. my folks do the batter, but i'm lazy, HA HA HA!


  3. Betis Boy says:

    he.he. fritters are always good. this is our version of ebi tempura, i guess. and for kaki-age (vegetable tempura) you have okue πŸ™‚


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